Elizabeth Arden

Thank you to Elizabeth Arden Red Door Spa for having us cater their wellness event this week at their Fifth Avenue shop. Guests enjoyed a cucumber juice cocktail, skewers of roasted tomatoes with pickled cauliflower, frittata with kale and roasted red peppers, and holiday cookies.

Thanksgiving / Hanukkah Specials

Flourish can help complete your holiday table. Whether you are hosting a dinner or bringing a dish as a guest, we have a range of options that include gluten free and vegan dishes (see sidebar / iphone - view as web version).

Please place your order by Friday, November 22nd.
Call us at 914-725-1026 or send an email to info@flourishbakingcompany.com

We will be open until 8pm on Monday, November 25th and Tuesday November 26th for additional shopping.
Advance orders will be ready for pickup on Wednesday, November 27th until 4pm.

You are also welcome to stop by our bakeshop: 160 Summerfield St. Scarsdale

Meatless Monday: Savory Porridge

Porridge is often thought of as oatmeal. Yet, this misses the long history of porridge as a cooking technique for preparing grains with ingredients ranging from sweet to savory. Lately, Michael and I have been preparing a savory lunch and dinner porridge from grains typically associated with breakfast, such as buckwheat 'grits' or 'cream of buckwheat,’ and combining them with beans, greens, roots, and spices for a tasty  and nutritious meal. 

Buckwheat, rather than a form of wheat, is a nutritious fruit-seed related to rhubarb and sorrel that is gluten free and high in protein (complete in all essential amino acids). Also known as groats or kasha, buckwheat has a global reach. In Eastern Europe, toasted groats are added to pasta for kasha varnishkes. In Japan, buckwheat flour is used to make soba noodles. In Brittany, buckwheat is added to crepes or pancakes.  Buckwheat can also be sprouted and eaten raw in salad.   For a meatless meal, cooking a porridge of buckwheat grits is easy and versatile.

Buckwheat Grits Porridge with Black Beans and Swiss Chard

Serves  4

Using rice milk gives the grits a creamy texture without using dairy.  Egg whites lighten the porridge and add extra protein.   Egg whites can be omitted if a softer porridge is preferred. Ladle directly into a bowl and top with salad.    

Porridge:

2 cups rice milk or vegetable broth

½  cup buckwheat grits  (cream of buckwheat)

½ teaspoon salt

¼ cup fresh cilantro, chopped

4 egg whites  (optional)

Topping:

2 Tablespoons extra virgin olive oil

1 medium celery root (1 cup), peeled and diced 1 clove garlic, minced

1 large bunch swiss chard, washed and chopped in 1 inch pieces, include stems

13 oz (1 can) cooked black beans

½ teaspoon ground coriander

½ teaspoon ground cumin

1 lemon, juiced

Bring rice milk or broth to a simmer.  Whisk in buckwheat and stir occasionally for 8 minutes.  Add salt, cilantro and black pepper towards the end.  Beat two egg whites until light peaks form.  Fold into porridge and pour into medium casserole or individual 4 oz ramekins.  Bake at 325 for 15 minutes until set.  

Prepare topping.  Heat olive oil over medium heat in saucepan.   Add celery root and allow to caramelize, moving gently to brown evenly with spatula. Add swiss chard, garlic and ¼ cup water.  Cook over low heat until vegetables are tender.   Add beans and spices and allow to simmer 5 minutes more to release flavors. Season with salt and pepper to taste.  Remove stew from heat and toss with lemon juice.  Spoon over porridge and serve.  Garnish with sprigs of fresh cilantro.

FARMERS MARKET SATURDAY 2/23

We are at the Chappaqua Farmers' Market until 1pm today.

Stop by and try our new fruit bars made with organic nuts and whole grains:
Apricot and Cashew with Turmeric
Coconut and Almond with Cacao
Date and Sesame with Ginger
Prune and Walnut with Cinnamon

FARMERS MARKET SATURDAY 1/12

We are at the Mamaroneck (9am-1pm) and Hastings (9am-1pm) indoor winter farmers' markets today.

In addition to a selection of our Vegan Vegetable Soups, Vegetable Pot Pies, and Vegetable and Grain Burgers, some of our savory specials for today include:
Winter Vegetable Chowder
Zucchini, Leek and Ricotta Tart
Egg White Scramble with Baked Beans and Cheddar
Mushrooms, Feta and Bell Pepper Focaccia
Seven-Grain Crisps with Parmesan

and some snacks -
Organic Fruit and Spice Bars (gluten free/vegan)
Chocolate Dipped Flourless Brownies (gluten free/dairy free)
Flourless Chocolate Cake (gluten free)
Whole Wheat Lavender Shortbread Cookies
Gingersnap Cookies with Black Pepper